A classic Goan curry featuring black chickpeas simmered in a fragrant, roasted coconut masala. It's a perfect blend of spicy, tangy, and slightly sweet flavors, best enjoyed with fluffy pao or steamed rice.
Prep20 min
Cook55 min
Soak480 min
Servings4
Serving size: 1 cup
381cal
11gprotein
44gcarbs
Ingredients
1 cup Kala Chana (dried, soaked for 8 hours or overnight)
1 cup Fresh Grated Coconut (or use frozen, thawed)
2 medium Onion (finely chopped, divided)
5 whole Dried Red Chillies (Goan or Kashmiri variety recommended)
A staple in every Goan household, this nutritious red rice, known as Ukda Tandul, has a beautiful earthy flavor and a firm, satisfyingly chewy texture. It's the perfect, wholesome companion for a spicy fish curry or a rich vegetable stew.
A simple and delicious Maharashtrian stir-fry featuring tender okra cooked with crunchy peanuts and aromatic spices. This quick side dish is perfect with roti or dal rice, and the best part is, it's not slimy!
About Chanyachi Tonak, Goan Red Rice and Bhendi Bhaji
Protein-packed Chanyachi Tonak with fiber-rich Goan red rice and tasty bhendi bhaji - an energy-giving, flavorful combo!
This goan dish is perfect for dinner. With 598.33 calories and 16.59g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
Coconut Oil
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste (or a small lime-sized ball of tamarind soaked in warm water)
1 tsp Jaggery (grated or powdered, adjust to taste)
1.5 tsp Salt (divided, adjust to taste)
3.5 cup Water (3 cups for cooking chickpeas and 0.5 cup for grinding, plus more if needed)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Chickpeas
Rinse the soaked black chickpeas and drain the water. Place them in a pressure cooker.
Add 3 cups of fresh water and 0.5 tsp of salt. Secure the lid.
Pressure cook on high heat for one whistle, then lower the heat and cook for 20-25 minutes, or until the chickpeas are tender but not mushy.
Let the pressure release naturally. Do not discard the cooking water, as it will form the base of the gravy.
2
Roast the Coconut Masala
While the chickpeas are cooking, heat a heavy-bottomed pan or kadai over medium heat.
Dry roast the dried red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 1-2 minutes until they become fragrant.
Add the grated coconut and one of the chopped onions to the pan.
Sauté on low-medium heat for 10-12 minutes, stirring continuously, until the coconut turns a deep golden brown. This step is crucial for the authentic color and flavor. Be careful not to burn it.
Turn off the heat and allow the mixture to cool down completely.
3
Grind the Masala Paste
Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
Add the turmeric powder, tamarind paste, and jaggery.
Pour in about 1/2 cup of water and grind to a very smooth, fine paste. Scrape down the sides and add a little more water if necessary to achieve a silky consistency.
4
Assemble the Tonak
Heat the coconut oil in the same kadai or a deep pot over medium heat.
Add the remaining chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Add the ground masala paste. Cook for 6-8 minutes, stirring frequently, until the paste thickens, darkens in color, and oil begins to separate from the sides.
Pour in the cooked chickpeas along with all of their cooking liquid. Add the remaining 1 tsp of salt and stir everything together well.
5
Simmer and Serve
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 12-15 minutes, allowing the flavors to meld beautifully.
Check the consistency. If the gravy is too thick for your liking, add a splash of hot water.
Taste and adjust the seasoning. Add more salt, jaggery, or tamarind if needed.
Garnish with freshly chopped coriander leaves and serve hot with Goan pao, poori, or steamed rice.
Servings
4
Serving size: 1 cup
1cal
0gprotein
0gcarbs
Ingredients
1.5 cup Goan Red Rice (Also known as Ukda Tandul)
4.5 cup Water (For cooking the rice)
1 tsp Salt (Adjust to taste)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the Goan red rice in a large bowl. Rinse it under cold running water 3-4 times, gently rubbing the grains between your fingers, until the water runs mostly clear.
Drain the rinsing water completely. Add enough fresh water to cover the rice by at least 2 inches.
Let the rice soak for a minimum of 30 minutes, or up to 2 hours. This step is crucial for softening the outer bran and ensuring even cooking.
2
Boil the Rice (5-7 minutes)
Drain the soaking water from the rice.
Transfer the soaked rice to a medium, heavy-bottomed pot. Add 4.5 cups of fresh water and 1 tsp of salt.
Place the pot on the stove over high heat and bring the water to a rolling boil.
3
Simmer Until Tender (25-30 minutes)
Once the water is boiling, reduce the heat to the lowest possible setting.
Cover the pot with a tight-fitting lid and let the rice simmer gently for 25-30 minutes.
Avoid lifting the lid or stirring the rice during this time. The rice is cooked when the grains are tender but still have a distinct, chewy bite.
4
Rest and Fluff (10 minutes)
Turn off the heat and let the rice stand, covered and undisturbed, for 10 minutes. This allows the grains to absorb the remaining steam and firm up.
After resting, remove the lid and gently fluff the rice with a fork to separate the grains.
Serve hot as a perfect accompaniment to Goan fish curry, chicken xacuti, or any lentil dish.
500 g Okra (Washed, dried completely, and chopped into 1/2-inch rounds)
150 g Onion (Finely chopped (about 1 large onion))
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Goda Masala (Garam masala can be used as a substitute)
0.25 cup Roasted Peanuts (Coarsely crushed)
1 tsp Salt (Or to taste)
0.5 tsp Sugar (Optional, to balance flavors)
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the vegetables: Wash the okra and pat it completely dry with a kitchen towel. This is the most crucial step to prevent sliminess. Trim the ends and chop the okra into 1/2-inch thick rounds. Finely chop the onion.
2
Temper the spices: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely, which should take about 30-45 seconds.
3
Sauté aromatics: Add the cumin seeds and asafoetida to the pan. Sauté for another 30 seconds until the cumin seeds are fragrant. Then, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until they become soft and translucent.
4
Cook the okra: Increase the heat to medium-high. Add the chopped okra to the pan. Stir-fry for 10-12 minutes, stirring gently every couple of minutes. It's important to cook without a lid to allow moisture to escape and prevent the okra from becoming slimy. Cook until the okra is tender and the stickiness has disappeared.
5
Add spice powders: Reduce the heat to low. Add the turmeric powder, red chili powder, and goda masala. Gently mix to coat the okra evenly with the spices and cook for 1-2 minutes until the raw smell of the spices is gone.
6
Add finishing touches: Now, add the salt, optional sugar, and coarsely crushed roasted peanuts. Mix well and cook for another 2 minutes, allowing the flavors to meld together.
Garnish and serve: Turn off the heat. Squeeze the fresh lemon juice over the bhaji and garnish with freshly chopped coriander leaves. Give it a final gentle mix and serve hot with chapatis or as a side with dal and rice.
